Prep 15 mins
Cook 1 hr 5 mins
Nicely spiced with cloves, cinnamon and pumpkin. You can substitute raisins or chocolate chips for the walnuts.
- In a bowl, combine the first eight ingredients.
- In another bowl, combine the pumpkin, egg substitute, water and oil; mix well.
- Stir into dry ingredients just until moistened.
- Fold in walnuts.
- Spoon into a 9-in. x 5-in. x 3-in. baking pan coated with nonstick cooking spray.
- Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 15 minutes before removing from pan to a wire rack.
This turned out to be a really nice pumpkin bread loaf. I made changes to it so I'm not adding stars. It's obvious in taste that this loaf has less sugar than "regular" breads, but it was tasty enough for myself and my children. The texture is perfect and it looks lovely. I added nutmeg and fresh ginger, which gave the bread a nice tang. I added miniature chocolate chips & pecans, both of which were a delicious addition. I used orange juice instead of water, and I added a couple tablespoons of ground flax seed.
We enjoyed this pumpkin a great deal, especially when spread with a homemade pumpkin butter! I particularly liked that it included whole wheat flour! AND, I'm with mikekey when it comes to having nutmeg in this kind of bread! Thanks for sharing a great recipe! [Tagged, made & reviewed in Healthy Choices ABC Tag]
I thought this was great... as to the 3 star review, i think it is unfair to change the recipe and then give it a less than stellar review... as the recipe states, it is great bread!